“Kitchen Krafts,” Friend, June 1987, 29
Kitchen Krafts
Meat Loaf Ring
2 eggs, beaten
3/4 cup milk
1/2 cup fine, dry bread crumbs
1/4 cup chopped onion
2 tablespoons chopped parsley
1 teaspoon salt
1/2 teaspoon ground sage
1/8 teaspoon pepper
2 pounds ground beef
1/4 cup catsup
2 tablespoons brown sugar
1 teaspoon dry mustard
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Combine eggs and milk in bowl. Stir in bread crumbs, onion, parsley, salt, sage, and pepper.
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Add ground beef and mix well.
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Spoon meat mixture into 5 1/2-cup ring mold. Pack firmly.
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Unmold mixture into shallow baking pan. Bake at 350° F (175° C) for 50 minutes.
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Combine catsup, brown sugar, and dry mustard. Spread over top of meat loaf, then bake 10 minutes longer.
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Place meat loaf on large plate and serve with creamed vegetables in middle.
Creamed Vegetables
16 ounces (454 g) frozen mixed vegetables
2 tablespoons melted butter or margarine
1/4 teaspoon salt
2 tablespoons flour
1 cup milk
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Cook vegetables according to package directions, then drain.
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In saucepan combine butter, salt, and flour. Cook, stirring constantly, until bubbly. Add milk and stir until mixture boils.
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Pour over vegetables, and serve in middle of meat loaf ring.
Cookie Pizza
1/2 cup powdered sugar
1/2 cup sugar
1/2 cup vegetable oil
1/2 cup soft margarine
1 egg
1/2 teaspoon vanilla
2 cups plus 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Toppings: shredded coconut, chocolate chips, chopped nuts, raisins, marshmallows, cinnamon, brown sugar
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Mix sugars, oil, and margarine in large bowl. Stir in egg and vanilla.
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Combine flour, baking soda, and salt, then gradually blend into mixture.
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Using hands, press dough onto round pizza pan. Bake at 375° F (190° C) until almost done but not browned. Remove from oven.
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Spread toppings of your choice over cookie, return to oven, and bake until cookie is lightly browned.
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Let cool, then cut into wedges.
Photos by Marty Mayo